Lemon sole, fennel/potato salad, fennel mayo

Cut a fennel bulb in thin wedges, keep the green. Fry in a griddle pan. Cut 2 potatoes in 3 mm slices, boil in salted water for 5 mins till just done. The potatoes should still have a 'bite'.
Cut the fennel green finely and mix with 6 tbsp mayonaise. Add some lemon juice. Use 1 tbsp of the mayo to cover the potatoes lightly. Use a scissor to remove the bony sides of the soles and cut off the heads. Dust the fish with flour. Fry the soles in lots and lots of butter, 3 mins per side.
Serve as shown 

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